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27 (Wed) January 2021

Beef with Broccolini

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Two techniques that I’ve been applying these days to my beef stir-fries make a big difference.  First, I season the beef slices in salt and pepper, dredge in corn starch, deep-fry in smoking hot oil for just a minute, set aside on paper towels.  This tenderizes the meat and gets them a bit crispy; plus, the coating will help to pick up the sauce in the last step.  After cooking the vegetables in sauce (more on that in a future post), I add the beef and a slurry of corn starch for a few final tosses.  This thickens the sauce and makes it stick to the vegetables and meat.   Comes pretty close to a restaurant dish, at least in texture.

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